Savoy cabbage is a variety of cabbage, which has rather large leaves, darker on the outside and whitish in the internal part. The best time to eat this type of cabbage is January, after the first frosts since its leaves in this period are more tender and therefore cook faster.

This cabbage, like all other varieties, has to be repeatedly washed and divided into quarters before cooking, then the thickest part of the core as well as the leaves' central ribs should be always eliminated. Savoy cabbage can be consumued boiled, stuffed and as an ingredient inside soups and side dishes.

Here's an easy way to dress up your chicken breasts and make them special enough for a dinner party. This combination is from Emilia Romagna, where both Parma ham and Parmesan are made. You can substitute veal for the chicken if you prefer

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